Tuesday, February 3, 2009

Chicken, Potato & Almond Hotdish

When I made hotdish for the Royal Foodie Joust a couple weeks ago we were reminded just how good & comforting a hotdish can be. My mom used to make one called Chicken Almond Party Bake that I always liked so I decided to make my own version of it.
Chicken, Almond & Potato Hotdish
The original version was topped with instant potato flakes. I used Yukon gold potatoes with the skin still on. I also made my own mushroom soup again as the sauce. I added frozen peas to the dish to add a little color & well, a vegetable. I love the crunch the almonds give the filling. This is a dish I cold eat all winter.

Chicken, Potato & Almond Hotdish

2 medium Yukon gold potatoes
1/2 T olive oil
10 baby bella mushrooms, cleaned & sliced
salt & pepper
1 T unsalted butter
2 T all-purpose flour
pinch of dried thyme
3/4 c chicken broth
1/2 c cream
1 1/2 t sherry
1 large chicken breast, cooked & chopped
1/3 c slivered almonds, toasted 
handful of frozen peas
1/4 c sour cream
1 egg

Clean the potatoes & poke a few holes in them with a fork. Microwave until soft. Mash the potatoes including the skin & set aside to cool.

Heat the olive oil in a skillet over medium-high heat. Add the mushrooms & cook until tender. Season with salt & pepper then set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour & thyme. Cook while stirring for 1 minutes, do not brown. Stir in the broth & cook until thick & bubbly. Stir in the cream & cook until slightly thickened. Stir sherry, salt & pepper. Add the chicken, almonds & peas. Pour into a baking dish, I used a glass loaf pan.

Mash the sour cream & egg into the potatoes along with a generous amount of salt & pepper.

Top the chicken mixture with the potatoes. You can make this ahead of time, cover with plastic wrap & chill until ready to bake.

Bake at 375 F for 45 minutes.

2 - 3 servings


Sara said...

Yum! This looks very good! I'll have to add this to my to-try list.

Anonymous said...

This looks delicious. I'm sure making your own soup for the sauce and using real potatoes instead of instant potato flakes really cuts down on the sodium in the dish.

Anonymous said...

yummm...good comfort food!

Lori said...

Yum! So glad you use your own soup. I want to get away from the canned stuff and you've shown me how to do it. :)

Dewi said...

Sounds so delicious, and the sauce look so silky. I like the addition of slivered almond too.

Thistlemoon said...

Whoa that sounds amazing! This really is comfort food at its best!

amycaseycooks said...

My daughter has been clammering for some sort of hotdish. Thanks for the inspiration.

Anonymous said...

Looks good - I like the addition of peas, they add a great fresh flavour as well as good colour.

grace said...

oh, the creaminess of it all. i can just imagine the silky broth, crunchy almonds, and toothy taters. great dish, kat!

Lori said...

The 1/2 cream, I am assuming is a half cup, right? I think I could actually make this yummo dish with yogurt in place of the cream. It would lighten it a little.

It just so screams comfort and warmth. I love it Kat.

kat said...

Lori - Thanks for the catch, yes it was 1/2 cup. You could use yogurt instead of the sour cream & skim milk instead to the cream to lighten it up as well

Peter M said...

Hmmm, the almond addition is neat...I like it.

This is very warming..let go get a blanket.

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t = teaspoon
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